Southern-Style Spanish Mushrooms | Champiñones a la Andaluza Recipe
These Southern-Style Spanish Mushrooms, are possibly the best-tasting mushrooms I have ever tasted. We´re talking a huge explosion of flavors and the most incredible textures. But the best part? This recipe is super easy to make and it all comes together in under 30 minutes.
This dish hails from the beautiful region of Andalucia in the south of Spain, where it´s known as Champiñones a la Andaluza. It´s typically served as a tapas appetizer, but you can also serve them as a side dish.
To make this recipe, I used button mushrooms, but you can use any mushrooms you like. I prefer to use button mushrooms (as they do in Andalucia). As their mild flavor doesn´t over-power all the great flavors in the pan.
TIPS & TRICKS to Make this Recipe: When you cook your mushrooms, cook them for 2 minutes per side without mixing them. This helps remove any of the excess water in the mushrooms and gives them a beautiful crusty sear.
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Watch the Video Below on How to Make Southern-Style Spanish Mushrooms
Southern-Style Spanish Mushrooms | Champiñones a la Andaluza
- 3 tbsp extra virgin olive oil 45 ml
- 12 button mushrooms
- 1/2 onion
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 1/2 cup white wine 120 ml
- 2 cloves garlic
- 1/4 cup blanched almonds 35 grams
- handful fresh parsley
- pinch sea salt
- dash black pepper
Add 2 cloves garlic roughly chopped into a mortar, along with a 1/4 cup of raw blanched almonds, 2 tbsp of chopped parsley and a pinch of sea salt, using a pestle, pound down on the ingredients until you form a paste, set aside
Heat a large fry pan with a medium-high heat
Meanwhile, cut 12 button mushrooms (washed & patted dry) into thick slices that are 1/4 inch (.635 cm) thick
After heating the pan for 4 minutes, add in 2 tbsp extra virgin olive oil and immediately add in the sliced mushrooms, mix them around so they´re all coated in the olive oil, then place them in a single layer (the best that you can) and cook for 2 minutes without mixing, then mix the mushrooms around and cook the other side for another 2 minutes without mixing, once all the mushrooms have a crusty sear on both sides, remove them from the pan and set aside
Using the same pan, lower the fire to a medium heat, add in 1 tbsp extra virgin olive oil and 1/2 onion finely diced, mix the onion with the olive oil, after 3 minutes and the onions are translucent, add the mushrooms back into the pan, along with 1/2 tsp sweet smoked paprika and season with sea salt & black pepper, mix together, then add in 1/2 cup white wine and simmer for a couple of minutes
After 3 minutes and the alcohol has cooked off and the wine has reduced in half, add in the garlic & almond mixture, gently mix together until well mixed and cook for 1 minute, then remove the pan from the heat and transfer into a serving dish, sprinkle with finely chopped parsley, enjoy!
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